À Table: Jambon de Paris in Puff Pastry




From the Food-hall: White or Superior Quality French Ham – Jambon de Paris  

French ham: If its surface is humid (due to the presence of polyphosphates) it is a sign of an industrial product says Parisian traiteur Gilles Verot. He adds that the best traiteurs will only supply genuine home-reared Jambon de Paris a superior product and one to which all good cooks naturally gravitate!

Jambon Produit gastronomique (Credit: Wikipedia)

For, according to Gilles Verot, Jambon blanc comes from farm pork raised in the Parc Naturel Régional du Perche (28) region south west of Paris, and is 12% salted, seasoned with a vegetable mix and boiled at 64 degrees for 12 hours. The true home made ham will be “soft and fragile, its slices will not keep well for longer than 48 hours and the slices will tend to fracture”. So find some good farm cured French ham and then enjoy this winter lunch recipe.

Feuilleté aux champignons et jambon  –  Mushrooms and Ham in Puff Pastry

Serves 6:
500 g mushrooms of Paris
400 g cooked ham
400 g puff pastry
100 g grated cheese
40 g butter
40 g flour
3 egg yolks
50 cl of milk
2 tablespoons olive oil
salt and pepper

Preparation time: 60 minutes

Cooking time: 30 minutes

Total time: 90 min

Prepare pastry with mushrooms and ham

1 Boil the milk in a saucepan, remove from heat and let cool. Melt butter in a saucepan, add flour and mix. Pour the milk and stir briskly, then turn up heat and stir for 2 minutes, whisking. Remove from heat, add 2 egg yolks, whisking, add salt and pepper, then stir in grated cheese.

2 Clean and slice the mushrooms. Heat olive oil in a large skillet, add mushrooms and sauté, stirring constantly for 7-8 minutes until they are just colored. Add salt and pepper.

3 Spread half the dough into a 35 cm by 20 cm shape on a baking sheet. Cover the puff pastry with a layer of ham, leaving a 2 cm margin all around. Spread a layer of sauce and mushrooms over the ham. Repeat in layers of ham, sauce and mushrooms. Spread remaining dough over the top and make a lid by pinching the edges all around.

4 Beat the last egg yolk with a little water and brush over top of pastry. Bake at 210 ° C (gas mark 7) for 20 minutes then reduce to 180 ° C (gas mark 6), cook for 10 minutes.

Fresh mushrooms on the weekly market (Credit: Ken Pottinger)

 

Recipes: Editorial Staff
editorial@french-news-online.com

  • For the past two years Vivienne Bolton, a prolific writer, and talented cook, has generously provided readers with a tasty new recipe each week. French News Online is most grateful to her for her long and valuable collaboration. Links to all her recipes can be found below.

 

Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

Vivienne Bolton

Publications include:
From Mother to Daughter: Traditional housekeeping for the modern home
published by Kyle Cathie and available from Amazon by clicking the link.
The Spirit of Christmas: Traditional Recipes, Crafts and Carols
published by New Holland and available from Amazon by clicking the link

Recipes: Vivienne Bolton
editorial@french-news-online.com

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